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Innovation

A Cassava Revolution Could Feed the World’s Hungry

International teams are working to bring the starchy root’s genetics into the 21st century and help food-insecure countries
Cassava is a starchy, tuberous root first domesticated about 10,000 years ago in South America. Also dubbed manioc and yucca, cassava may be more familiar to North Americans as tapioca—tiny pearls of starch used to thicken pies and jams. For millions of people in the tropics, however, it is a staple, not a baking aid. Now, concerted efforts at crossbreeding and

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